Asian Style Mussel "Hot Pot"

Michael Moore Serving Size: Serves 4

INGREDIENTS

1 kg Black live mussel (beards removed)
1bunch green onions
3 roots fresh coriander
1 clove garlic
1 knob fresh ginger (peeled& shredded)
1 med sized red chilli
1 tablespoon palm sugar
3 tablespoon dark soy sauce
2 cups bean shoots
1/2 bunch fresh coriander leaves
Sea salt to taste
1 teaspoon toasted sesame seeds

METHOD

In a mortar and pestle place the chilli, garlic, palm sugar and half of the ginger grind to form a paste.

In a hot pan or wok place a spoon-full of oil and fry the paste for 1 minute add the chopped green onions and cook for a minute longer.

Add the mussels and the soy sauce cover with a lid and cook for 3-4 mins until the mussel shells open.

Remove the lid and add the remaining ginger, bean shoots and fresh coriander leaves stir through and allow to wilt, adjust seasoning and sprinkle with the sesame seeds

Serve straight away from the pan.